Gluten-free cinnamon swirl loaf

This sweet, spiced cinnamon swirl loaf makes the perfect morning or afternoon tea - sweet, buttery and delicious.

  • 15 mins preparation
  • 1 hr 20 mins cooking
  • Serves 8
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Cinnamon swirl loaf
  • 1 1/2 cup Orgran All Purpose Plain Gluten-Free Flour, plus extra for dusting
  • 1/2 cup buckwheat flour
  • 3 teaspoon gluten-free baking powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/4 cup caster sugar, plus 1 ½ tbsp extra
  • 1 cup reduced-fat milk
  • 1/2 cup vegetable oil
  • 2 teaspoon cinnamon
  • 1 cup pure icing sugar, sifted
  • 20 gram butter, softened
  • 1 tablespoon boiling water


Cinnamon swirl loaf
  • 1
    Preheat oven to moderately slow, 160C. Lightly grease a 10x20cm loaf pan.
  • 2
    Sift flours, baking powder, xanthan gum and salt together into a large bowl. Stir sugar through.
  • 3
    In a jug, combine milk and oil. Make a well in the flour mixture. Stir in milk mixture gently until combined (do not over mix). Set aside 5 minutes.
  • 4
    Dust a sheet of baking paper with gluten-free flour. Spread dough to a 20 x 25cm rectangle. In a small bowl mix extra sugar and cinnamon. Sprinkle evenly over dough.
  • 5
    Roll up from one long side, using the baking paper to guide and a long palette knife to help roll dough and enclose filling. Trim baking paper and transfer to pan.
  • 6
    Bake 1 hour and 20 minutes, covering with foil if over browning. Cool in pan 10 minutes before transferring to a wire rack to cool completely.
  • 7
    In a small bowl, combine icing sugar, butter and boiling water, stirring with a wooden spoon until smooth. Drizzle icing over cooled bread. Serve sliced.


If liked replace the cinnamon filling with strawberry jam or selection of mixed, chopped dried fruit.

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